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    BROCCOLI FILMADO Verdura fresca | deHigosaPeras

BROCCOLI

€4.74
VAT included

Versatility of Broccoli in Cooking

Broccoli is a highly versatile food that can be consumed both raw and cooked. It can be prepared baked, microwaved, steamed, boiled, mashed, or blended into smoothies. It can also be sautéed with olive oil, garlic, ham, bacon, nuts, or gratinated with béchamel sauce and cheese. Broccoli adds flavor, texture, and color to dishes and pairs well with meats, fish, grains, and legumes.

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Broccoli: A Versatile SuperFood

Broccoli is a cruciferous vegetable of the Brassicaceae family, which also includes cabbage, cauliflower, and kale. It is native to the Mediterranean region and has been cultivated since Roman times. It is a highly nutritious food and has gained a reputation as a superfood due to its beneficial health properties. Broccoli has a long history of consumption, dating back to ancient Rome and Greece. In the 17th century, broccoli was brought to England, where it became popular among the nobility. In the early 20th century, Italian immigrants brought broccoli to the United States, where it has become a popular vegetable in the American diet. Broccoli is grown worldwide and is available in a variety of forms, from large and compact heads to small and tender florets. Broccoli is cultivated in well-drained soils and thrives best in cool temperatures. It is a biennial plant that grows up to one meter tall. Broccoli heads are harvested when they are still tight and compact. Varieties of broccoli include Calabrian broccoli, Chinese broccoli, purple broccoli, and Romanesco broccoli.

Preparation: Broccoli and Cheese Savory Muffins

Broccoli and cheese savory muffins, ideal for a snack, breakfast, or light dinner. They are very easy to make and turn out very moist and tasty.

Ingredients for 12 muffins:

  • 200 g of broccoli
  • 150 g of grated cheese (your favorite)
  • 3 eggs
  • 125 ml of milk
  • 125 g of flour
  • 1 packet of baking powder
  • Salt, pepper, and nutmeg to taste

Preparation:

  1. Preheat the oven to 180ºC and grease a muffin tin or place paper liners in each cavity.
  2. Wash the broccoli and cut it into small florets. Cook it in boiling salted water for about 5 minutes, until tender but not too soft. Drain well and set aside.
  3. In a bowl, beat the eggs with the milk and season with salt and pepper to taste. Add a pinch of nutmeg if you like.
  4. Sift the flour with the baking powder and add it to the egg mixture. Stir well until you get a smooth and lump-free batter.
  5. Fold in the grated cheese and mix well.
  6. Divide the batter among the muffin tin cups, filling them about three-quarters full. Place some broccoli florets on top, pressing lightly to adhere to the batter.
  7. Bake for about 20 minutes or until the muffins are golden and a toothpick inserted into the center comes out clean.
  8. Let cool on a wire rack and enjoy these delicious broccoli and cheese muffins.
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